He has cooked with Oceana, March, and Tabla in NYC and the Four Seasons and Bacchanalia at Star Provisions in Atlanta

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.
Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community.
PAST WORK:
Oceana, NYC, New York;
March, NYC, New York;
Tabla, NYC, New York;
Four Seasons, Atlanta, GA;
Star Provisions, Atlanta, GA;
Bacchanalia, Atlanta, GA;
Seeds of Nutrition, Atlanta, GA;
Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1

Peel the potatoes, and cut them into 1-inch dice. Place the potatoes and 1/2 teaspoon kosher salt in a small saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook 12-15 minutes, or until the potatoes are so tender they come apart when prodded with a fork.

2

When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain the potatoes well. Place the drained but still hot potatoes in a mixing bowl. Using a potato masher, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.

3

While potatoes are cooking, prepare your mise en place: Cut fontina pieces into thin slices. Quarter apples through stem end, cut away core and seeds, and discard; thinly slice 1 or 2 apple quarters crosswise (reserve the rest for another use). Peel and finely chop garlic. If arugula leaves are longer than 3-4 inches, cut or tear into bite size pieces. Thinly slice or finely chop sage leaves, being careful not to bruise them (scissors work well for this, or use a sharp knife slicing through rather than chopping up and down).

4

Place a chicken breast in an unsealed resealable bag on a sturdy work surface. Pound with a meat mallet or the bottom of a small skillet until it is an even 1/4 inch thick. Repeat with remaining breast.

5

Place the chicken pieces side by side on your work surface. Sprinkle all over with a total 1/4 teaspoon PeachDish Salt. Place half the cheese on each chicken breast, arranging it on the side closest to you but not against the chicken’s edge. Place 2-4 slices apple over the cheese, and sprinkle with sage. Bring the farthest edge of each breast toward you, covering filling, and gently press the edges of chicken breast together around filling.

6

Place flour on a clean plate, and gently coat stuffed chicken pieces on each side with flour, taking care to keep filling inside.

7

Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot add the chicken. Cook without moving 4-5 minutes to brown the bottom. Carefully flip.

8

Reduce heat to medium-low. Add garlic, stir in around chicken, and cook 30 seconds. Add cooking wine, and stir to scrape up any browned bits. Add arugula and 1/4 cup water, and cook just to wilt. Stir in remaining 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.

9

Remove chicken, and place on a clean cutting board. Slice crosswise at an angle into 4-5 pieces each. Serve with greens, mashed potatoes and pan sauce. Enjoy!